Caldo de Res (Mexican Vegetable Beef Soup) is a hearty soup loaded with beef and vegetables. The soup bones and beef shank flavor the broth beautifully. Serve with a lime wedge and homemade salsa for a truly unforgettable meal that is sure to warm you up from the inside out.
Continue to recipe
TOTAL TIME: 3 H 55 MIN
– 11 cups water – 1 1/2 pounds soup bones – 1 1/2 pounds beef shank bones, cut into 3 or 4 pieces – 1 tablespoon salt – 3 cloves garlic, chopped – 1/2 white or yellow onion, cut in 1-inch squares – 1/2 head cabbage, chopped – 1 large carrot, sliced – 2 celery stalks, sliced – 2 Yukon Gold potatoes, peeled and cubed – 2 Mexican zucchini, sliced – 2 tomatoes, chopped – 1 fresh corn on the cob, cut into 1-inch slices – 1/4 cup tomato sauce – 1/4 tsp safflower petals, azafran – 1/4 tsp whole coriander seeds, crushed – 3 tbsp cilantro, chopped – 3 limes, cut into wedges (optional)
Step 1 – Over high heat in a large stockpot, bring water to a boil.
Step 2 – Add soup bones, shank bones, salt, garlic, and onion and boil for about 10 minutes. Lower heat to low, cover pot, and simmer for about 2 1⁄2 to 3 hours or until meat on bones is tender. Skim excess foam off the top as it forms and discard.
Step 3 – Add cabbage, carrots, celery, potatoes, zucchini, tomatoes, corn, tomato sauce, safflower petals, coriander seeds, and cilantro. Let it all cook for about 30 minutes, until potatoes are soft but not mushy.
FIND OUT MORE ABOUT YVETTE